FROZEN STRAWBERRY CREAM PIE BARS — A creamy, whipped strawberry meringue filling tops a shortbread cookie crust in this cool, refreshing dessert that’s perfect for summer.
One of my favorite things about summer is making and eating cool, creamy desserts with fresh, in-season fruit, like these Frozen Strawberry Cream Pie Bars.
The meringue and whipped cream topping is loaded with fresh chopped strawberries, and the pecan shortbread crust is the perfect base for the frozen strawberry filling.
This dessert is so easy to put together, and since it feeds a crowd, and can be made ahead and kept in the freezer, it’s a great dish to take along to summer potlucks and backyard barbecues.
I like to top each serving with some homemade whipped cream and fresh strawberry slices, but it’s also delicious straight from the pan–which is how my teenage boys eat it most of the time!
I like to dice the strawberries fairly small for this dessert–big chunks of frozen strawberry are just not my thing. But that’s really a matter of personal preference.
I definitely recommend using pasteurized eggs in this recipe though, since the egg whites called for will not be cooked. And if you prefer to use walnuts in the crust instead of pecans, that’s fine too.
Another important tip: be sure to let these Frozen Strawberry Cream Pie Bars sit out for about 10 minutes before slicing and serving. I love keeping a pan of these bars in the freezer for unexpected guests or late night dessert cravings!
Although I haven’t tried it yet, I suspect this recipe would work well with other fresh berries–I’m planning to try raspberries next. If you’re looking for an easy frozen treat to enjoy this summer, then you’ve got to give these Frozen Strawberry Cream Pie Bars a try!
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Tips for Choosing and Storing Strawberries
Color: Strawberries don’t ripen once they’ve been picked, so look for bright red strawberries. Strawberries with too much yellow or green won’t taste as sweet. Fresh berries will also have fresh looking, green leaves.
Size doesn’t matter: Lot’s of things can affect the size of strawberries, from the type of berry to weather and growing conditions.
Smaller strawberries are sometimes sweeter, but larger berries are delicious too.
Storing: Store strawberries in the refrigerator, unless you’ll be eating them that day. Leave the stems on as long as possible, and don’t wash berries until you’re ready to use them.
Strawberries are like little sponges–once you get them wet, they’ll get mushy and spoil faster.
Here’s what you’ll need to make Frozen Strawberry Cream Pie Bars
- Brown sugar
- White sugar
- Lemon juice
- Whipping cream
For the crust
- 1/2 cup butter, melted
- 1 cup flour
- 1/4 cup packed brown sugar
- 1 cup pecans, finely choppped
For the strawberry filling
- 2 eggs white, room temperature
- 1/5 cups granulated sugar
- 3 cups diced fresh strawberries, divided
- 2 tablespoons lemon juice
- 1 cup whipping cream
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- In a medium bowl, mix melted butter, flour, brown sugar and pecans until well combined. Press into the bottom of a 9x13 inch baking dish. Bake for 15-20 minutes, or until lightly browned; cool completely.
- Meanwhile, combine egg whites, sugar, 2 cups of diced berries and lemon juice in a large bowl. Beat with an electric mixer at high speed until whipped and stiff, like meringue.
- In a separate bowl, beat the cream and vanilla until stiff peaks form. Fold the whipped cream into the strawberry mixture, Fold in the remaining strawberries.
- Spread the mixture over the prepared crust Cover and freeze for at least 6 hours. Let stand at room temperature for about 10 minutes before slicing and serving.
Total time does not include freezing.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 216 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 55mg Sodium: 60mg Carbohydrates: 15g Fiber: 1g Sugar: 8g Protein: 3g
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Who Dished It Up First: Adapted from That Skinny Chick Can Bake